Roasted Garlic Spread

for Nic...


2 whole heads garlic, unpeeled
3 plum tomatoes, each cut into 4 wedges
1 tbsp. olive oil
1 container (8 oz.) chive & onion soft cream cheese
1/4 tsp. dried oregano leaves
1/4 tsp. salt

preheat oven to 425. slice off top quarter of each garlic head to expose garlic cloves. (do not separate cloves). place tomatoes and garlic in shallow dish and drizzle with olive oil. cover and bake 40-45 min or until garlic is soft and golden brown; cool completely. gently squeeze the roasted garlic pulp from cloves. coarsely chop tomatoes and smash up garlic. add cream cheese, oregano, and salt; mix well. chill until ready to serve.



granted, i often use neufchatel cheese instead of the flavored stuff, and sometimes add other seasonings for variation. i also love to serve it warm. oh, and tonight i used about double the tomatoes. eeeets sooo yummmie that way.
the recipe as stands is from the pampered chef stoneware sensations cookbook.